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Cuisine and efficacy: the cooking material of home cooking recipe is fish-flavored shredded chicken;
Ingredients: chicken breast (shredded) 150g Accessories: 2 cucumbers (shredded), 2 tablespoons of protein seasoning/marinade A: 1 tablespoon of soy sauce, 1 tablespoon of sugar and vinegar, appropriate amount of Jiang Mo, garlic paste and chopped green onion, and 2 tablespoons of broth or water. B: 2 tsps of bean paste, appropriate amount of pepper, salt and starch, Shaoxing wine 1 tsp.
Method for making shredded chicken with fish flavor;
(1) Tear shredded chicken into a little salt and pepper, drizzle with Shaoxing wine, and mix well with protein and starch.
(2) Heat oil, add chicken and stir-fry until it changes color, then stir-fry shredded cucumber into green, and take it out together with the chicken.
(3) Heat oil in another pan, add bean paste and stir-fry until fragrant, add chicken and shredded cucumber, stir-fry slightly, and add material A for seasoning.
Remarks Description Features: Fish flavor is the unique flavor of Sichuan cuisine, and it is most suitable to accompany meals. Chicken can also be replaced with pork tenderloin.
Chicken protein has high proportion, many kinds and high digestibility, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. In addition, it also contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Is this dish familiar to everyone? -frequent customers on the dining table fish-flavored shredded pork. It always plays a malicious role, that is, it is sure to lose food. People who don't eat spicy food can accept it. I think this dish is mainly sweet and sour, a little spicy. Its comprehensive characteristics are salty, sweet, sour, spicy, fresh and fragrant.
Technology: frying
Taste: Fish.
Time:
Heat: Lower heat.
Composition:
Chicken breast 170g, fungus, bamboo shoots, bell pepper 1, carrot 1, half egg white, 6 red peppers, onion, ginger, garlic 1 tablespoon, vinegar 1 tablespoon, soy sauce 65438.
Cooking steps:
1. Cut chicken breast into filaments, add starch and egg white, stir well and marinate.
2. Pickled peppers, ginger and garlic are minced, onions are shredded, and side dishes are shredded.
3. Juice mixing: put all the ingredients for juice mixing together and stir evenly, and then the shredded chicken is taken out of the pot.
4. Take another pot, pour appropriate amount of oil, add pickled pepper, onion, ginger and garlic and stir-fry until red oil, add shredded chicken and stir-fry, then pour in side dishes, and stir-fry to thicken the juice.
Cooking skills:
When cutting the chicken breast, cut it vertically first, and then cut it with a knife (be sure to cut the beef horizontally so that the chicken meat won't get old)
If you like spicy pickled peppers, you can put more. In fact, the fish-flavored mouth is not very spicy, just seasoning it.
Adding starch and egg white to chicken can make the meat more tender and smooth.
Fish-flavored shredded pork can also be cooked in the same way.